Gazpacho Granita Recipe

Granita:

1. Quarter the tomatoes and puree in a food processor with sugar and garlic. Strain puree through a sieve to discard seeds.

2. Stir in the basil, lemon juice, pepper, and salt. Let the mixture chill in the refrigerator for at least 20 minutes to allow flavors to develop.

Freeze the Granita:

1. Pour the granita mixture into a wide and shallow container such as a stainless steel baking dish.

2. Cover with a lid, foil, or plastic wrap. Freeze the mixture for 1 to 2 hours until it is solid around the edges.

3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center. Repeat the scraping and mixing process every 30 minutes or so until the entire mixture has turned into small, sequined ice flakes.

Dressing:

1. Whisk together the olive oil, vinegar, salt, and ground pepper until blended.

To Assemble:

1. In a large bowl combine the bell peppers, onion, and cucumber, then add the dressing. Toss to coat.

2. Rake the granita with a fork to loosen, then spoon into serving dishes. Arrange salad evenly around each.

3. Serve and enjoy!